Del Mar Rendezvous

Chicken, beef, and bbq pork, or any combination of the three, sautéed with bean sprouts, lettuce, green onion, white onion, and soft egg noodles.

breaded, crispy strips of chicken sautéed in a Sriracha, sweet, and sour sauce

10 breaded shrimp sautéed with carrots and peas in a creamy, sweet white sauce; topped with caramelized walnuts and encircled by steamed broccoli

filet mignon cut into bite size pieces and wok seared with peanuts, green bell pepper, red bell pepper, green onion, and white onion in a caramelized hoisin and chili paste sauce

chicken sautéed with broccoli, carrots, baby corn, shiitake mushrooms, and snow peas in a light garlic white sauce

7 caramelized jumbo shrimp

Filled with pork, cabbage, green onion, and ginger and served with a side of medium spice dumpling sauce; crunchy on one side and soft on the other (6).

sautéed minced chicken, black mushrooms, and water chestnuts; served with six lettuce cups and a side of hoisin sauce

mung bean noodles, cabbage, carrots, lettuce, and black mushrooms in a crunchy shell; served with spicy Chinese mustard and sweet and sour sauce on the side (6 pieces - 3 rolls cut in half)

crispy duck braised in soy sauce and five spice and wrapped in a flour tortilla with cucumber, lettuce, green onion, and hoisin sauce; served with a side of hoisin sauce (4 pieces - 2 wraps cut in half)

Steamed dumplings filled with pork and green onion (6); served with side of medium spice dumpling sauce.

braised for two hours in a five spice marinade, the moist and tender meat falls right off of our pork ribs (4)

handmade dumplings filled with shrimp and chive; served with a medium spice dumpling sauce on top (8)

eggplant sautéed in a traditional Yu Hsiang sauce - sweet with a touch of spice

calamari, green bell pepper, red bell pepper, and white onion in a salt, pepper, and five spice seasoning; served with a side of spicy Sriracha aioli

marinated for two days then grilled, sliced, and laid over a bed of spring mix lettuce with Rendezvous’ house vinaigrette

Handmade dumplings filled with baby bok choy and black mushrooms; served with a side of medium spice dumpling sauce (5).

ha gau (shrimp dumplings) and siu mai (pork and shrimp dumplings) steamed; a traditional dim sum dish (3 of each for 6 total, or 6 all the same of either one)

caramelized calamari laid over a bed of spring mix lettuce with Rendezvous’ house vinaigrette

spring mix lettuce sprinkled with crushed caramelized walnuts, wonton strips, and in Rendezvous’ house vinaigrette (Rice Vinegar, Plum Sauce, and Olive Oil)

seaweed, cilantro, cucumber, and green onion sprinkled with sesame seeds and covered with Rendezvous’ house vinaigrette

tofu, egg, and black mushrooms in a vegetable soup broth; made fresh daily

egg in a vegetable soup broth; made fresh daily

8 handmade wontons filled with pork and shrimp along with shrimp and bbq pork strips, carrots, lettuce, green onion, and snow peas in a blend of vegetable and shrimp soup broths; bowl only - made to order

seaweed, tofu, mushrooms, green onion, and shallots in a vegetable soup broth; bowl only - made to order

8 handmade shrimp and pork filled wontons and BBQ pork strips wok boiled with baby bok choy, green onion, and egg noodles in a blend of vegetable and shrimp soup broths

Chicken, beef, and bbq pork, or any combination of the three, sautéed with baby bok choy, broccoli, carrots, baby corn, lettuce, snow peas, and egg noodles in a vegetable soup broth.

sautéed calamari, clam, scallop, shrimp, broccoli, lettuce, green onion, white onion, snow peas, and egg noodles in a spicy vegetable soup broth infused with chili paste

sautéed baby bok choy, broccoli, carrots, baby corn, lettuce, green onion, snow peas, and egg noodles in a vegetable soup broth

sautéed baby bok choy, broccoli, carrots, baby corn, lettuce, black mushrooms, green onion, and snow peas with Konnyaku noodles in a vegetable soup broth

Chicken, beef, and shrimp sautéed with baby bok choy, baby corn, broccoli, carrots, and snow peas over hash brown style lo mein noodles (crispy on the outside, soft on the inside).

Chicken, beef, and bbq pork, or any combination of the three, sautéed with bean sprouts, lettuce, green onion, white onion, and soft egg noodles.

Baby bok choy, bean sprouts, broccoli, carrots, baby corn, lettuce, green onion, white onion, and snow peas sautéed with soft egg noodles.

Chicken, beef, and bbq pork, or any combination of the three, sautéed with baby bok choy, broccoli, carrots, baby corn, and snow peas over Cantonese style crunchy egg noodles.

12 shrimp sautéed with bean sprouts, lettuce, green onion, white onion, and soft egg noodles.

beef sautéed with bean sprouts, green bell pepper, red bell pepper, green onion, white onion, and flat, wide rice noodles (also available with chicken and/or bbq pork - traditionally made with beef)

shrimp, and egg sautéed with bean sprouts, green bell pepper, red bell pepper, green onion, white onion, and thin rice noodles; topped with crushed peanuts

bbq pork, shrimp, and egg sautéed with bean sprouts, green and red bell peppers, green and white onions, and vermicelli noodles in a yellow curry sauce

BBQ pork, shrimp, and egg sautéed with bean sprouts, green bell pepper, red bell pepper, green onion, white onion, snow peas, and Konnyaku noodles in a yellow curry sauce.

Baby bok choy, broccoli, carrots, baby corn, lettuce, black mushrooms, green onion, white onion, and snow peas sautéed with Konnyaku noodles.

Chicken, beef, and bbq pork, or any combination of the three, sautéed with bean sprouts, lettuce, green and white onions, snow peas, and Konnyaku noodles.

12 shrimp sautéed with bean sprouts, lettuce, green onion, white onion, snow peas, and Konnyaku noodles.

Chicken, beef, and bbq pork, or any combination of the three, with egg, carrots, green onion, peas, and rice.

Egg, bean sprouts, broccoli, carrots, baby corn, green onion, peas, and snow peas with rice.

12 shrimp, egg, carrots, green onion, and peas with rice.

breaded, crispy strips of chicken sautéed in a spicy, pungent red sauce

breaded, crispy strips of chicken sautéed with green bell pepper, red bell pepper, and white onion in a sweet and sour sauce

breaded, crispy strips of chicken sautéed in a Sriracha, sweet, and sour sauce

breaded, crispy strips of white meat chicken sautéed in an tangerine sauce with chili flakes

breaded, crispy strips of chicken sautéed in a sweet sauce made with fresh lemons

chicken and cashews sautéed in a caramelized hoisin sauce

chicken sautéed with peanuts, green bell pepper, red bell pepper, green onion, and white onion in a caramelized hoisin and chili paste sauce

chicken sautéed with broccoli, carrots, baby corn, shiitake mushrooms, and snow peas in a light garlic white sauce

chicken sautéed with green onion in a Szechuan chili and black vinegar sauce

roasted duck breast topped with our signature teriyaki glaze and over sautéed green beans

filet mignon cut into bite size pieces and wok seared with peanuts, green bell pepper, red bell pepper, green onion, and white onion in a caramelized hoisin and chili paste sauce

filet mignon cut into bite size pieces and wok seared with green bell pepper, red bell pepper, broccoli, baby corn, and white onion in a black pepper sauce

Black Angus beef cut into slices and sautéed with green onion and white onion in a brown sauce

Black Angus beef cut into slices and sautéed with broccoli and snow peas in a brown sauce

8 oz of New York steak grilled to your preference, sliced, and topped with our signature teriyaki glaze; served over a bed of sautéed green beans

8 oz of tender pork marinated for four hours, pan fried, then roasted; over sautéed green beans and in a Kung Pao Sauce with grilled onions on top

14 oz of tender grass fed Australian Lamb marinated for four hours, grilled to your preference, and topped with our signature teriyaki glaze, red bell pepper, and green and white onions; served over a bed of sautéed green beans (8 bones)

freshwater fish sautéed with red bell pepper, lettuce, and white onion in a Szechuan chili sauce; served in a sizzling hot clay pot

freshwater fish sautéed with green bell pepper, red bell pepper, baby corn, green onion, and white onion in a caramelized hoisin and chili paste sauce and topped with crushed peanuts

8 oz filet of crispy Orange Roughy over a bed of sautéed baby bok choy and covered with Rendezvous’ yu hsiang sauce - a bit sweeter and more flavorful than Yu Hsiang

8 oz filet of steamed Orange Roughy in a ginger soy dressing, with sliced green onion and fresh ginger on top, and served over a bed of sautéed baby bok choy

freshwater fish sautéed with green bell pepper, red bell pepper, baby corn, snow peas, and white onion in a black bean sauce

freshwater fish, calamari, scallop, and shrimp sautéed with broccoli, carrots, baby corn, and snow peas in Rendezvous’ XO sauce

freshwater fish, calamari, clam, scallop, and shrimp sautéed with green bell pepper, red bell pepper, baby bok choy, baby corn, and white onion in a black bean sauce; served in a sizzling hot clay pot

10 breaded shrimp sautéed with carrots and peas in a creamy, sweet white sauce; topped with caramelized walnuts and encircled by steamed broccoli

7 caramelized jumbo shrimp

10 breaded shrimp sautéed with green bell pepper, red bell pepper, and white onion in a sweet and sour sauce

10 shrimp sautéed with peanuts, green and red bell peppers, and green and white onions in a caramelized hoisin and chili paste sauce

10 shrimp sautéed with broccoli, carrots, baby corn, and snow peas in a Shao Xing wine and garlic sauce

7 jumbo shrimp sautéed with egg, broccoli, carrots, baby corn, peas, and snow peas in a white sauce

shrimp and scallops sautéed with broccoli, carrots, baby corn, and snow peas in a Shao Xing wine and garlic sauce

7 breaded jumbo shrimp sauteed with green bell pepper, red bell pepper, and carrots in a tangerine sauce with chili flakes

fried tofu sautéed with baby bok choy, broccoli, carrots, baby corn, snow peas, and shiitake mushrooms in a brown garlic sauce

tofu and ground pork sautéed with red bell pepper, green onion, and white onion in a Szechuan chili sauce

eggplant sautéed with fried tofu and shiitake mushrooms in Rendezvous’ Yu Hsiang sauce - sweeter and more flavorful

baby bok choy, broccoli, carrots, baby corn, and snow peas sautéed in a white garlic sauce

green beans sautéed in a brown sauce

baby bok choy sautéed in a white garlic sauce

6 pan fried bread with green onion served with a side of hoisin sauce

fried wonton strips served with sweet and sour sauce and Chinese hot mustard

white meat chicken sautéed with broccoli, carrots, baby corn, shiitake mushrooms, and snow peas in a light garlic white sauce

Black Angus beef cut into slices and sautéed with green onion and white onion in a brown sauce

Black Angus beef cut into slices and sautéed with broccoli and snow peas in a brown sauce

freshwater fish sautéed with red bell pepper, lettuce, and white onion in a Szechuan chili sauce; served in a sizzling hot clay pot (please note - this dish can not be made mild/not spicy)

8 oz filet of steamed Orange Roughy in a ginger soy dressing, with sliced green onion and fresh ginger on top, and served over a bed of sautéed baby bok choy

freshwater fish sautéed with green bell pepper, red bell pepper, baby corn, snow peas, and white onion in a black bean sauce

freshwater fish, calamari, clam, scallop, and shrimp sautéed with green bell pepper, red bell pepper, baby bok choy, baby corn, and white onion in a black bean sauce; served in a sizzling hot clay pot

freshwater fish, calamari, scallop, and shrimp sautéed with broccoli, carrots, baby corn, and snow peas in Rendezvous’ XO sauce

7 jumbo shrimp sautéed with broccoli, carrots, baby corn, and snow peas in a Shao Xing wine and garlic sauce

7 jumbo shrimp sautéed with egg, broccoli, carrots, baby corn, peas, and snow peas in a white sauce

shrimp and scallops sautéed with broccoli, carrots, baby corn, and snow peas in a Shao Xing wine and garlic sauce

sautéed tofu with broccoli and snow peas in a brown sauce

tofu and ground pork sautéed with red bell pepper, green onion, and white onion in a Szechuan chili sauce

baby bok choy, broccoli, carrots, baby corn, and snow peas sautéed in a white garlic sauce

baby bok choy sautéed in a white garlic sauce

sautéed minced chicken, black mushrooms, and water chestnuts; served with six lettuce cups (no hoisin sauce)

spring mix lettuce sprinkled with crushed caramelized walnuts and in Rendezvous’ house vinaigrette (Rice Vinegar, Plum Sauce, and Olive Oil)

seaweed, cilantro, cucumber, and green onion sprinkled with sesame seeds and covered with Rendezvous’ house vinaigrette

egg in a vegetable soup broth; made fresh daily

tofu, egg, and black mushrooms in a vegetable soup broth; bowl only - made to order

seaweed, tofu, mushrooms, green onion, and shallots in a vegetable soup broth; bowl only - made to order

beef sautéed with bean sprouts, green and red bell peppers, green onion, white onion, and flat, wide rice noodles (also available with chicken - traditionally made with beef; fettuccine like in appearance)

calamari, scallop, shrimp, and egg sautéed with bean sprouts, green bell pepper, red bell pepper, green onion, white onion, and thin rice noodles; topped with crushed peanuts (please note - this dish can not be made mild/not spicy)

chicken, shrimp, and egg sautéed with bean sprouts, green bell pepper, red bell pepper, green onion, white onion, and vermicelli noodles in a yellow curry sauce (please note - this dish can not be made mild/not spicy)

chicken, shrimp, and egg sautéed with bean sprouts, green bell pepper, red bell pepper, green onion, white onion, snow peas, and Konnyaku noodles in a yellow curry sauce (please note - this dish can not be made mild/not spicy)

Baby bok choy, broccoli, carrots, baby corn, lettuce, black mushrooms, green onion, white onion, and snow peas sautéed with Konnyaku noodles.

sautéed baby bok choy, broccoli, carrots, baby corn, lettuce, black mushrooms, green onion, and snow peas with Konnyaku noodles in a vegetable soup broth

12 large shrimp sautéed with bean sprouts, lettuce, green onion, white onion, snow peas, and Konnyaku noodles.

Chicken or beef, sautéed with bean sprouts, lettuce, green and white onions, snow peas, and Konnyaku noodles.

Egg, bean sprouts, broccoli, carrots, baby corn, green onion, peas, and snow peas with rice.

12 shrimp, egg, carrots, green onion, and peas with rice

fried tofu sautéed in a spicy, pungent red sauce (vegan)

fried tofu sautéed with green bell pepper, red bell pepper, and white onion in a sweet and sour sauce (vegan)

fried tofu sautéed in a Sriracha, sweet, and sour sauce (vegan)

fried tofu sautéed in an tangerine sauce with chili flakes (vegan)

fried tofu sautéed in a sweet sauce made with fresh lemons (vegan)

Fried tofu and cashews sautéed in a caramelized hoisin sauce (vegan).

Fried tofu sautéed with peanuts, green bell pepper, red bell pepper, green onion, and white onion in a caramelized hoisin and chili paste sauce (vegan).

Your choice of sautéed tofu or fried tofu sautéed with broccoli and snow peas in a brown sauce (vegan).

Fried tofu sautéed with green and white onions in a brown sauce (vegan).

eggplant sautéed with fried tofu and shiitake mushrooms in Rendezvous’ yu hsiang sauce - a bit sweeter and more flavorful than the traditional yu hsiang; served in a sizzling hot clay pot (vegan)

fried tofu sautéed with baby bok choy, broccoli, carrots, baby corn, snow peas, and shiitake mushrooms in a brown garlic sauce (vegan)

fried tofu sautéed with carrots and peas in a creamy, sweet white sauce; topped with caramelized walnuts and encircled by steamed broccoli (vegetarian option only)

tofu sautéed with red bell pepper, green onion, and white onion in a Szechuan chili sauce (vegan)

baby bok choy, broccoli, carrots, baby corn, and snow peas sautéed in a white garlic sauce (vegan)

green beans sautéed in a brown sauce (vegan)

baby bok choy sautéed in a white garlic sauce (vegan)

6 pan fried bread with green onion served with hoisin sauce (vegan)

fried wonton strips served with sweet and sour sauce and Chinese hot mustard (vegetarian option only)

(vegetarian option only)

(vegan)

sautéed baby corn, green beans, carrots, peas, and snow peas; served with six lettuce cups and a side of hoisin sauce (vegan)

mung bean noodles, cabbage, carrots, lettuce, and black mushrooms in a crunchy shell; served with spicy Chinese mustard and sweet and sour sauce on the side (3 rolls; vegan)

eggplant sautéed in a traditional yu hsiang sauce - garlic, Szechuan chili paste, soy, sugar, and white vinegar - sweet with a touch of spice (vegan)

handmade dumplings filled with baby bok choy and black mushrooms; served in a bamboo steamer with a side of medium spice dumpling sauce (5); fresh ginger and/or vinegar available upon request (vegetarian option only)

spring mix lettuce sprinkled with crushed caramelized walnuts, wonton strips, and in Rendezvous’ house vinaigrette (Rice Vinegar, Plum Sauce, & Olive Oil) (vegetarian; vegan option - no wonton strips)

seaweed, cilantro, cucumber, and green onion sprinkled with sesame seeds and covered with Rendezvous’ house vinaigrette (vegan)

tofu, egg, and black mushrooms in a vegetable soup broth; made fresh daily (vegetarian; vegan option - bowl only, made to order without egg)

egg in a vegetable soup broth; made fresh daily (vegetarian option only)

seaweed, tofu, mushrooms, green onion, and shallots in a vegetable soup broth; bowl only - made to order (vegan)

sautéed baby bok choy, broccoli, carrots, baby corn, lettuce, green onion, snow peas, and egg noodles in a vegetable soup broth (vegetarian option only)

sautéed baby bok choy, broccoli, carrots, baby corn, lettuce, black mushrooms, green onion, and snow peas with Konnyaku noodles in a vegetable soup broth (vegan)

egg sautéed with bean sprouts, green bell pepper, red bell pepper, green onion, white onion, snow peas, and Konnyaku noodles in a yellow curry sauce (vegetarian; vegan option - made without eggs; please note - not available mild/not spicy)

baby bok choy, broccoli, carrots, baby corn, lettuce, black mushrooms, green onion, white onion, and snow peas sautéed with Konnyaku noodles (vegan)

sautéed baby bok choy, baby corn, broccoli, carrots, and snow peas over hash brown style lo mein noodles (vegetarian option only; crispy on the outside, soft on the inside)

baby bok choy, bean sprouts, broccoli, carrots, baby corn, lettuce, green onion, white onion, and snow peas sautéed with soft egg noodles (vegetarian option only)

sautéed baby bok choy, broccoli, carrots, baby corn, and snow peas over Cantonese style crunchy egg noodles (vegetarian option only)

sautéed bean sprouts, green bell pepper, red bell pepper, green onion, white onion, and flat, wide rice noodles (vegan; fettuccine like in appearance)

egg sautéed with bean sprouts, green bell pepper, red bell pepper, green onion, white onion, and vermicelli noodles in a yellow curry sauce (vegetarian; vegan option - made without eggs; please note - this dish can not be made mild/not spicy)

egg, bean sprouts, broccoli, carrots, baby corn, green onion, peas, and snow peas with rice (vegetarian; vegan option - made without eggs)

Soy protein sauteed with broccoli and snow peas in a brown sauce

Soy protein sauteed with green onions and white onions in a brown sauce

Soy protein sauteed with peanuts, green bell pepper, red bell pepper, green onions, and white onions in a caramelized hoisin and chili paste sauce

Soy protein and cashews sauteed in a caramelized hoisin sauce

an eggroll filled with banana cheesecake, rolled in cinnamon, and topped with powdered sugar, whipped cream, caramel, and chocolate sauce

A decadent 3-layer chocolate mousse cake, topped with chocolate ganache frosting.

A three-layer carrot cake with coconut cream cheese frosting and topped with cinnamon

China. Tsingtao Lager has a crisp, slightly malty flavor and nutty sweet taste. Tsingtao Lager was first brewed and bottled by the Tsingtao Brewery in 1903. Tsingtao Lager is now sold in 62 countries and regions around the globe including Japan, Germany, France, UK, Italy, Canada, Brazil and Mexico. Tsingtao Lager is the #1 consumer product exported from China.

91 Style - Rate Beer. Osaka, Japan. This is fairly thick and chewy nigorizake (cloudy sake), but it is still surprisingly dry. The aromas are bright and fresh and they show a lovely ricey and fruity combination. In the mouth, this sake has solid weight and gives the same flavors of fresh fruit and creamy fresh rice that your nose told you about. The finish has a pleasant astringency and is nicely mellow, beckoning you for another mouthful.

98 Overall, 100 Style - Rate Beer. Yurihonjo - Akita Prefecture, Japan. LIMITED RELEASE JUNMAI GINJO. This junmai daiginjo is light and soft with notes of peaches and strawberries. It is best served chilled and complements sushi and sashimi, as well as grilled meat or fish. Junmai ginjos tend to be light and fruity. They are made with rice that has been refined to 60% or less of its original size. This junmai ginjo is made with rice that has been refined to 50%. Rice: Gin No Sei Seimaibuai: 50% Nihonshudo: +1.0 Acidity: 1.9.

Épernay - Champagne, France. 91 - Wine Spectator. Perrier-Jout was founded in 1811 in Epernay by Pierre-Nicolas-Marie Perrier and his wife, Adele Jout. One of the most prestigious houses in Champagne, the firm was shipping wine to Great Britain by 1813 and to the United States by 1837. Perrier-Jout owns 266 acres of vineyards in Champagne, with an average rating of 95%, and is known worldwide for its consistency of style. A wine that shares the secrets of the Perrier-Jouet terror; the outstanding quality of the house's vineyards lies in the heart of "Champagnes magic triangle". In the Grand Brut blend, delicate Chardonnay and strong Pinot Noir blend harmoniously with the Pinot Meunier, a complex variety that reveals all its qualities when selected with care.

Friuli Colli Orientali, Italy. 91 - Wine & Spirits. This celebrated variety derives from a bud mutation of Pinot Noir. Pinot Grigio favours cooler climates and finds its ideal habitat on the hillsides. Livio Felluga's vinification technique gives the wine finesse and elegance while preserving the faint coppery highlights that are Pinot Grigio's hallmark. Without doubt, it is the best-known Friulian wine around the world.

Napa Valley, California. 92 ('13) - Wine Review Online. The 2014 vintage has yielded a complex and silky Sauvignon Blanc with alluring aromas of lemongrass, Kaffir lime, vanilla and green papaya. On the palate, racy acidity underscores lovely flavors of lemon meringue, star fruit, candied ginger and minerality, carrying the wine through to a long, bright finish.

Sonoma Coast, California. 88 ('10) - Wine Spectator. Aromas of Fuji apple, fresh roses, lime, lemon blossom and nectarine are complemented with touches of nougat, baking spices and Sonoma-Cutrer's signature wet stone minerality. True to the Russian River Ranches style, the wine is elegant and balanced with a nice, bright acidity and a long focused structure. Crisp and zesty flavors of lemon drop, lime and grapefruit are accented with a nice barrel spice. A light, creamy mid-palate flows into a crisp, citrus acidity rounding out to a long and persistent finish.

Russian River Valley - Sonoma, California. 91 - Wine Enthusiast. Classic Russian River fruit at its best. Intense aromas of passion fruit, persimmon and Granny Smith apple leap from the glass, woven with notes of Meyer Lemon, Asian pear and wet stone minerality. A juicy mid-palate of honeydew melon, fresh guava and a touch of baking spice is balanced by firm acidity and a creamy mouthfeel that carries through the lingering finish. Enjoy this wine now for its fresh, youthful flavors or cellar through 2018 to enjoy the crme brle and preserved lemon characteristics that will develop with age.

Carneros - Napa Valley, California. 93 ('13) - Wine Spectator. Enticing aromas of bright citrus and melon are layered with spice, vanilla and a touch of butter. Vibrant flavors of mango and guava meld with vanilla and soft spice on the creamy, rich palate. The finish is juicy and satisfying with refreshing acidity that makes you crave another sip.